Antioxidant-rich Tomato Bruschetta

A classic Italian tomato Bruschetta (pronounced “brusketta”) with delicious marinated, fresh ripe tomatoes is one of the best ways to capture the flavours of summer. It couldn’t be easier to prepare and it’s also a great one to make ahead, so it’s ready to serve as soon as guests arrive as an appetizer or BBQ accompaniment. It’s also perfect to have in the fridge as a healthy topping for a weekday supper for weekend brunch.

The key here to use the most flavoursome, ripe tomatoes and varied colours will also add interest to this vibrant antioxidant-rich recipe. This is a firm summer favourite at Chateau de la Vigne when the homegrown tomatoes are coming through ripe and ready, daily!

To make this delicious tomato bruschetta, you’ll need:

  • 6 ripe tomatoes, mixed colours if available, finely chopped. (no need to remove seeds)
  • 2 cloves garlic, very finely chopped
  • 2 tbsp extra virgin olive oil plus extra for toast
  • 1 tbsp balsamic vinegar or apple cider vinegar
  • 1 small handful fresh basil leaves, roughly torn into small pieces
  • ½ tsp sea salt & freshly ground pepper
  • ½ tsp chilli flakes (optional)
  • 1 baguette, small sourdough bread or similar Italian bread
  • Extra-virgin olive oil for brushing
  • 2 cloves garlic; halved

In a large bowl, combine all the ingredients taking care not to overmix to retain the delicate pieces of tomato.

Add the olive oil and balsamic vinegar and season with salt and pepper. Taste to check for a balance of flavours, adding more vinegar if necessary. Cover and allow the flavours to infuse for at least 30mins to 1hr if possible. I prefer to keep the tomatoes at room temperature for full flavour, but if you’re making them a few hours ahead or the day before, keep the mixture in the fridge.

When you’re ready to serve, thickly slice the bread and toast. You can do this either on the BBQ or a griddle pan (of course in a toaster!). But if you’ve got time, you can take your toasting up a notch…slice the bread, brush both sides with olive oil and bake in the oven for 10-15mins, turning halfway, until it is golden in colour and lightly browned around the edges so that it’s hot and crunchy.

Once toasted, allow to cool a little, before rubbing with the surface of with the halved garlic cloves. Drizzle some olive oil on top (if not oven toasting) and add a sprinkle of salt.

Now spoon the tomato mixture onto the warm slices of bread and serve. And there you have it; a super simple tomato bruschetta recipe!